Filipino BBQ Pork Skewers Recipe

How to make it

1. Prepare the Marinade: Cut the pork shoulder into 1-inch cubes and place in a large airtight container. In a mixing bowl, combine the banana ketchup, lemon lime soda, Lee Kum Kee Gluten Free Soy Sauce, vinegar, Lee Kum Kee Panda Brand Green Label Oyster Sauce, Lee Kum Kee Chili Oil, brown sugar, ground pepper, and Lee Kum Kee Minced Garlic. Whisk until the brown sugar is dissolved. Pour the marinade over the pork cubes, ensuring all pieces are fully coated. Cover and refrigerate for at least 2 hours, optimally for 6 hours. 
2. Prepare the Glaze: In a small bowl, mix together the banana ketchup, Lee Kum Kee Panda Brand Green Label Oyster Sauce, and Lee Kum Kee Pure Sesame Oil. Set aside for basting during grilling.
3. Remove the marinated pork from the fridge and let sit at room temperature for 30 minutes. Thread about 5-6 pieces of pork onto each skewer, alternating between fattier and leaner cuts if possible. Preheat the grill to medium-high heat (around 80%). Place the skewers on the grill and cook for 4 minutes on one side, then turn and cook for another 4 minutes.
4. Using a brush, baste one side of the skewers with the prepared glaze, then flip and cook for 1 minute. Repeat basting and cooking on the other side. Continue grilling until the pork reaches an internal temperature of 145°F or the meat is slightly firm but not dry, with no translucent center.

5. Once the skewers are fully cooked, remove from the grill and serve hot. These are great with rice, Filipino pancit noodles, veggies, and dipping sauces. 

    

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